There are needs: food, water, alone time. Then there are “needs,” which are much more fun to discuss. And that’s what I mean when I say I “need” you to make this before summer is over (it’s not!).
Other “needs” I have lately:
-Anklets, especially this cool zipper one. I’m bringing them back! Join me. I don’t wanna look like a fool anymore.
-Knowing how to fix a garbage disposal. This translates to having a garbage disposal, period. It’s the gift that keeps on giving.
-Nice whiskey. I haven’t found anything I like more than Laphroaig single malt scotch. Treat yoself… To peat in a bottle.
-A solid hour to devote to reading these Amazon reviews of Bic For Her. Women! Pens! Hilarious.
-Finally, like I said, I need you to make this. It’s that good. David Lebovitz… Thank you.
I’m talking ripe, good-as-they-get summer tomatoes, baked to a soft, concentrated mellow sweetness. I’m also talking goat cheese–big hunks of it, with creamy warm centers and golden brown outsides. Herbs, of course. Incredibly flavorful, buttery crust. And to send the whole thing to out-of-this-world excellence, we have sharp, good mustard and a drizzle of honey over the top.
First, the crust. Starring flour as standard. Egg, as binding. Butter, as unabashed.
This thin layer of whole-grain mustard is a stroke of genius that I wish I’d thought of. It does wonderful things to the overall flavor experience of this tart, with just a hint of bright sharpness.
Honey and goat cheese is a match made in heaven.
Sprinkle thyme over the tomato layer, plus more on top. If food can be pretty, it should.
…And this is so, so pretty, both in appearances and substance. I don’t think I’ve ever taken a photo this quickly–hovering above this heavenly-smelling thing with my camera was mild torture. Then I ate this slice, sans fork, as if it were pizza.
Tomato and Goat Cheese Tart
(recipe from David Lebovitz)
1 1/2 cups all-purpose flour
4 1/2 ounces (1 stick plus one tablespoon) unsalted butter, chilled, cut into cubes
1/2 teaspoon salt
1 large egg
2-3 tablespoons cold water
Dijon or whole-grain mustard
2-3 large ripe tomatoes, sliced 1/2-inch thick
2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon (I used a generous tablespoon of thyme)
8 ounces fresh or slightly aged goat cheese, sliced into rounds
1 1/2 tablespoons honey
Preheat your oven to 425 degrees.
To make crust dough, combine the flour and salt in a large bowl. Add the butter and work into flour mixture using your hands or a bench knife, until the mixture resembles a coarse meal. Mix the egg with 2 tablespoons of cold water and add to the dry mixture, stirring until the dough comes together. Add the other tablespoon of cold water if necessary.
Form the dough into a ball on a floured surface and roll out until large enough to cover the bottom and sides of your tart pan. Transfer the dough into the tart pan and press it in, trimming edges as necessary. (You can also make this a freeform tart–just roll out the dough into a large circle, put on a baking sheet, top with toppings and fold up the edges.)
To assemble the tart, spread a thin layer of mustard all over the bottom of the crust and let it sit a few minutes to dry a little bit.
Arrange the tomatoes over the mustard in a single layer, drizzle olive oil over the tomatoes, sprinkle with the herbs, then top with goat cheese and drizzle of honey.
Bake for 30 minutes or so, until the tomatoes are cooked through and the cheese is golden brown. Serve warm or at room temperature.